Corn, chile, and potato soup from Bon Appetempt, A Coming-of-Age Story (with recipes!).

The other week while the Antarctic Vortex tried to freeze us all in our sleep I made a soup which reminded me summer does still exists somewhere out there. This soup looks summery, tasted fresh but also warmed my belly which was just what I think we all needed. As much as I wanted it to snow in the Sydney area I live in, it didn't. It just got bitter cold and with no heating in our apartment (except for the oven which works surprising well on occasion) it was fun for all of about 10 minutes.

I made Amelia Morris' corn, chile and potato soup from her book 'Bon Appetempt - A Coming-of-age story (with recipes!)' - which is a great memoir by the way. This isn't just another potato soup or corn chowder. This is topped with corn chips, avocado and grated cheese. Yes you read right.... corn chips, avocado and grated cheese. Um yum! The corn chips on top give the soup crunch while the avocado which is covered in zesty lime juice cuts through the sweetness of the corn kernels and smoky-ness of the chipotle chillies.

This is a great winter recipe when you are a little sick of the heavy winter stews and soups and crave for something with a freshness to it but that is still going to warm you up.  It would also make a great mid-summer soup to have when we start getting cooler nights because it's like the middle-man...you can equally enjoy it in winter as much as you can in summer.

I am completely smitten with this recipe. Have you ever made soup and topped it with corn chips, avocado and grated cheese?? I know I certainly haven't until now but if you have, please share the recipe with me at once!

Corn, Chile, and Potato Soup

Recipe by Amelia Morris from her memoir 'Bon Appetempt, A Coming-of-Age Story (with recipes!)'
Serves 3-4

900g potatoes, peeled and chopped into 2 inch pieces
2 tablespoons olive oil
1 large onion, diced
Salt and freshly ground black pepper
4 cups chicken broth
1/2 cup water
1 to 2 canned chipotle chiles in abode sauce, minced
2 avocados
juice of 1 to 2 limes, (reserve 3-4 wedges)
450g frozen corn (not thawed)
Tortilla chips
shredded cheddar cheese (optional)

- Heat oil in a large heavy based saucepan over a medium heat and add onion, ad a few pinches or salt and some pepper. Cook until the onion softens, about 4 to 5 minutes.

- Add potatoes, chicken broth, water and another pinch of salt and bring to a boil and add the minced chipotle chile. Bring it to a simmer and cook until the potatoes are tender, about 15-17 minutes.

- Meanwhile, slice the avocados into strips and place into a bowl. Sprinkle with salt and pepper and cover with half of the lime juice.

- Using a potato masher, mash the potatoes right in the soup until coarsely broken up. Add the frozen corn and simmer for about 2 minutes more, until heated through. Turn the heat off and add the juice of lime. Give it a good stir and taste to see if you need to add more salt and pepper.

- Serve and top with broken up tortilla chips, sliced avocado, grated cheese and a wedge of lime on the side.